Prepare a rich and buttery side dish with minimal effort using a slow cooker. This method eliminates the need to boil water or drain pots, saving valuable space on your stove.
List of ingredients
- 5 pounds Yukon Gold potatoes, cut into 1-inch pieces – provides a naturally buttery flavor and creamy texture.
- 1 cup chicken or vegetable broth – adds savory depth and maintains moisture during the slow cooking process.
- 1 teaspoon salt, plus more to taste – enhances all the flavor components of the dish.
- 1 cup heavy or whipping cream – creates a rich, velvety consistency.
- 1/2 cup butter (1 stick) – essential for a classic, indulgent taste.
- 4 cloves garlic, minced – adds a fragrant and savory punch.
step-by-step instructions
- Prepare the base: Pour the broth and salt into the slow cooker and set the temperature to high.
- Add potatoes: Prepare the potatoes by cutting them into 1-inch pieces, leaving the skins on or peeling them based on your preference, then add them to the pot.
- Slow cook: Stir the potatoes to coat them in the broth, cover the slow cooker, and cook for 3 to 3.5 hours until they are fork-tender.
- Warm the dairy: While the potatoes finish cooking, combine the cream, butter, and garlic in a small saucepan and warm over medium heat until the butter is fully melted.
- Mash and combine: Mash the potatoes directly in the slow cooker without draining the broth, gradually stirring in the warm cream mixture as you go.
- Final touch: Season with additional salt and pepper to taste. If serving later, switch the slow cooker to the keep warm setting and stir occasionally.
Potato Selection and Preparation
Why Yukon Gold Potatoes Work Best
Yukon Gold potatoes are the gold standard for this recipe because they have a naturally creamy texture. They strike a perfect balance between starchy and waxy, ensuring the mash is smooth without becoming too thin.
Using Russet Potatoes for a Fluffier Texture
If you prefer a fluffier and lighter potato, Russets are a great alternative. However, they may require slightly more butter and cream to achieve the same level of creaminess as Yukon Golds.
The Benefit of Leaving Potato Skins On
Leaving the skins on adds a rustic look and increases the fiber content of the dish. Ensure you scrub the potatoes thoroughly under cold water before chopping to remove any residual soil.
How to Properly Chop Potatoes for Even Cooking
Cut your potatoes into consistent 1-inch pieces. This ensures that every piece cooks at the same rate, preventing some pieces from turning to mush while others remain hard.
Essential Tool Selection
Choosing the Right Slow Cooker Size
A 6-quart or 7-quart slow cooker is ideal for 5 pounds of potatoes. A smaller pot may overflow or lead to uneven cooking because the potatoes are too crowded to heat evenly.
Using a Manual Hand Masher
Use a stainless steel handheld masher to maintain total control over the texture. This allows you to leave some small chunks for a rustic feel or mash until completely smooth.
Simplifying Garlic Prep with a Press
A garlic press is the fastest way to mince cloves for the cream mixture. It ensures the garlic is finely broken down so you do not bite into large raw pieces in the finished mash.
The Role of a Small Saucepan
A small saucepan is necessary to infuse the garlic into the butter and cream. Warming these ingredients separately prevents the potatoes from cooling down when the dairy is added.
Ingredient Enhancements
Choosing the Right Salt Varieties
Kosher salt is recommended for its coarse grains, which make it easier to measure and distribute evenly. If using table salt, reduce the amount slightly as it is more concentrated.
Selecting High-Quality Butter
Use unsalted butter if you want full control over the sodium levels in your dish. High-fat European-style butter can provide an even richer, more professional flavor profile.
Substituting Heavy Cream with Milk
Half-and-half or whole milk are suitable replacements for heavy cream if you want a lighter dish. While it is less decadent, it still provides a smooth and creamy consistency.
Optimizing Broth Options
Chicken broth provides a savory, traditional taste, while vegetable broth is an excellent choice for vegetarians. Both options prevent the potatoes from drying out during the long cook time.
Advanced Mashing Techniques
Avoiding Gluey Potatoes by Skipping the Mixer
Avoid using food processors or electric mixers for mashing. Over-mixing breaks down the starch cells too much, which results in a gluey, sticky texture rather than a fluffy one.
Folding in Liquid Gradually
Gradually pour the warm cream mixture into the potatoes while mashing. This ensures the liquid is evenly distributed and allows you to stop once the desired consistency is reached.
Achieving a Perfectly Smooth Mash
For those who prefer a completely smooth result, mash the potatoes thoroughly before adding the cream. This ensures no large lumps remain before the liquid is incorporated.
Handling Skins for Different Textures
If you prefer a more refined texture, peel the potatoes entirely before chopping. Peeling creates a uniform, pale mash that is often preferred for formal dinner parties.
Temperature Management
Setting the Slow Cooker to High
Starting the slow cooker on high ensures the potatoes reach the necessary temperature to soften quickly. This prevents them from sitting in lukewarm liquid for too long, which can affect texture.
Timing the Cream Addition
Warm the cream, butter, and garlic in a pan just before the potatoes are finished. Adding cold dairy to hot potatoes can drop the temperature rapidly and cause the butter to clump.
Utilizing the Keep Warm Setting
The keep warm setting is perfect for hosting guests. It maintains a food-safe temperature and keeps the potatoes creamy without continuing to cook them into a mushy state.
Avoiding Scorching During Reheating
When reheating, always use low heat and a lid. High heat can cause the butter and cream to separate or the bottom of the potatoes to scorch and stick to the pot.
Flavor Variations
Adding Roasted Garlic for Depth
For a deeper, sweeter flavor, replace minced raw garlic with roasted garlic cloves. Mash the softened cloves into a paste before adding them to the cream mixture.
Incorporating Parmesan Cheese
Stirring in freshly grated parmesan adds a salty, nutty dimension to the dish. This variation works particularly well when serving the potatoes alongside Italian-style chicken.
Using Fresh Chives and Scallions
Finely chopped chives or scallions add a mild onion flavor and a pop of green color. Stir them in at the very end to keep their flavor fresh and bright.
Adding Smoked Paprika for Aroma
A pinch of smoked paprika can add a subtle wood-fired taste to the potatoes. This variation pairs excellently with grilled meats or spicy main courses.
Serving and Pairing Suggestions
The Best Gravies for Mashed Potatoes
A rich brown gravy poured over the top is the classic accompaniment. The savory notes of the gravy complement the buttery richness of the slow cooker potatoes.
Complementary Roasted Meats
These potatoes are a natural pairing for roast beef, roasted chicken, or turkey. The creaminess of the mash balances the intense, seared flavors of roasted meats.
Suggested Vegetable Side Dishes
Serve with sautéed spinach or garlicky green beans to add freshness to the plate. The bitterness of the greens cuts through the richness of the butter and cream.
Garnishing for Presentation
Place a small pat of butter on top of each serving and sprinkle with fresh parsley. This adds a professional touch and a bit of extra richness to every bite.
Storage and Reheating Methods
Storing Leftovers in the Fridge
Store leftovers in an airtight container in the refrigerator for up to four days. Ensure the potatoes are cooled slightly before sealing to prevent excess moisture from building up.
How to Reheat on the Stovetop
Heat the potatoes in a covered pot over low heat. Add a splash of milk or a small knob of butter to restore the original creamy texture and prevent dryness.
Reheating Using the Slow Cooker
Place the leftovers back in the slow cooker on the low setting. Stir occasionally and add a bit of extra cream if they have thickened too much during storage.
Why You Should Not Freeze Mashed Potatoes
Do not freeze mashed potatoes. The water content in the potatoes and cream separates during the freezing process, resulting in a grainy, watery texture upon thawing.
Troubleshooting the Mash
Fixing Potatoes That are Too Thin
If the potatoes are too runny, cook them for another 30 minutes without the lid. This allows some of the excess moisture from the broth to evaporate.
Removing Lumps After Mashing
If you find lumps, use a handheld masher to target those specific areas. Do not switch to a blender, as this will make the rest of the batch gluey.
Managing Over-Salted Potatoes
If the dish is too salty, stir in a bit more heavy cream or an extra cooked potato. This dilutes the salt concentration without ruining the overall texture.
Correcting Gluey Texture
Gluey texture is caused by over-mixing the starches. While it cannot be fully reversed, adding a bit more butter can help improve the mouthfeel of the dish.
Frequently Asked Questions
Can I use red potatoes?
Red potatoes are waxy and not ideal for mashing. If you use them, be extra careful not to over-mash them, as they can easily become gummy.
Do I really need to warm the cream?
Yes, warming the cream mixture ensures the potatoes stay hot and the butter incorporates smoothly. Adding cold liquids can make the texture uneven.
Can I make these a day in advance?
Yes, you can prepare them a day early and store them in the fridge. Reheat them on the stove or in the slow cooker with a splash of milk before serving.
What is the best slow cooker size for this recipe?
A 6-quart or 7-quart slow cooker is recommended. This provides enough room for 5 pounds of potatoes and the liquid without overcrowding the pot.
Print
Creamy Slow Cooker Mashed Potatoes
- Total Time: 3 hours 50 minutes
- Yield: 10 servings 1x
- Diet: General
Description
This easy Crockpot mashed potatoes recipe is creamy, dreamy, and buttery! They’re no-boil and no-drain, making dinner or entertaining that much easier.
Ingredients
- 5 pounds Yukon Gold potatoes (cut into 1″ pieces)
- 1 cup chicken or vegetable broth
- 1 teaspoon salt (+ more to taste)
- 1 cup heavy/whipping cream
- 1/2 cup butter (1 stick)
- 4 cloves garlic (minced)
Instructions
- Step: Add the broth and salt to your slow cooker. Turn the heat on high.
- Step: Prep your potatoes. I don’t peel them, but you can if you wish. I cut them into roughly 1″ pieces. Add them to your Crockpot.
- Step: Give the potatoes a stir. Cover and cook for 3-3.5 hours or until the potatoes are nice and tender.
- Step: When the potatoes are close to being done, add the cream, butter, and garlic to a small saucepan. Warm it through over medium heat until the butter is melted and the garlic infuses the mixture.
- Step: Mash the potatoes right in the Crockpot (don’t drain the broth). Gradually pour in the cream mixture as you go along. Be careful not to overwork the potatoes so they don’t end up gluey. Season with extra salt & pepper as needed. If you’re making these ahead, use the “keep warm” setting and give them a stir prior to serving.
Notes
Serves 8-10 depending on how much people eat. I recommend using either Yukon Gold or Russet potatoes. I wouldn’t go smaller than a 6-quart Crockpot.
- Prep Time: 20 minutes
- Cook Time: 3 hours 30 minutes
- Category: Side Dish
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 298 kcal
- Sugar: 1 g
- Sodium: 432 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 6 g
- Protein: 7 g
- Cholesterol: 57 mg